makes you the happiest

::Whilebeing Area Executive Chef for Starwood in Quintana Roo Aeons ago, I’d put this salad on the menu at the pool areas of some of our hotels, and it quickly became a great hit.
While at first, the combination might seem strange, it actually works great together in the heat, together with an ice-cold beer (or a few of them) 🙂
Because I eat octopus at home quite often, this salad (or a slight variation of it) pops up at least once a month at my house.
Instead of watermelon, other suitable fruits are different types of melons, apples, pears, pomegranate seeds, and other firm and not too sweet fruits. And, of course, instead of the salsa verde, you could use any dressing/sauce you’d prefer;
Instead of the Romaine, you can use any salad you have at hand and instead of the octopus any other seafood or grilled meat. In the end, this salad hopefully serves to inspire you to get out of your salad-shell and cook exactly the version that makes you the happiest 🙂:Bon Appétit ! Life is Good !::Click here for more Salad on ChefsOpinion:Click here for more Melon on ChefsOpinion:Click here for more Octopus on ChefsOpinion:Click here for Salsa Verde Recipe (Fresh) on ChefsOpinion:
:Click here for Pictures of Quintana Roo::::

to 1 cup cold salsa verde add 1 12 oz can of the very best octopus in olive oil you can find (include about 1 tblsp of the oil/marinade), add kosher salt and chili sauce to taste

add a piece of thick-sliced watermelon divided into five equal sections, top with 2 cup cut iceberg salad, five ea grape tomatoes and some finely sliced red onion rings, all dressed in an oil and vinegar vinaigrette, top with the marinated octopus, sprinkle with chopped cilantro